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Sticky Pomegranate Ginger Chicken and Broccoli with Coconut Brown Rice

overhead view of sticky pomegranate ginger chicken with broccoli on top of coconut brown rice.
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Need a healthy dinner idea? This sticky pomegranate ginger chicken and broccoli with coconut brown rice is simple, flavorful and nutritious. It's like your favorite takeout, but better! (gluten-free, dairy-free, no added sugar)

Ingredients

Scale

For Pomegranate Sauce:

  • 1 cup 100% pomegranate juice
  • 2 tbsp low sodium soy sauce (or tamari for gluten-free)
  • 1 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 2 tsp fresh grated ginger or ginger paste
  • 1/2 tsp cornstarch
  • 1 tsp cold water

For Coconut Brown Rice:

  • 1/2 cup brown rice
  • 1/4 tsp salt
  • 3/4 cup water
  • 3/4 cup canned light coconut milk

For Chicken:

  • 2 tsp sesame oil
  • 1 tbsp cornstarch
  • 1 (8-10 oz) boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 small head broccoli, cut into 1-inch pieces (about 2 cups)
  • sesame seeds, sliced green onion, or pomegranate arils, for garnish (optional)

Instructions

  1. In a small saucepan, whisk together pomegranate juice, soy sauce, rice vinegar, garlic and ginger. Gently simmer over low heat until reduced by half (about 30 minutes).
  2. Turn off the heat. Whisk together 1/2 tsp of the cornstarch and 1 tsp cold water. Whisk into the sauce.
  3. Meanwhile, prepare the rice. Add rice, salt, water and coconut milk to a saucepan and bring to a boil. Cover, turn heat to low, and simmer until rice has absorbed all of the liquid, about 45 minutes.
  4. When rice has about 15 minutes remaining, heat sesame oil over medium heat in a large nonstick skillet or wok. Toss chicken with cornstarch to coat well. Brown chicken on all sides, about 10 minutes.
  5. Add broccoli to skillet and cook, stirring, about 2 minutes.
  6. Add sauce to the skillet and stir to coat. Continue cooking over medium-low heat until sauce is thickened and chicken is cooked through, 5-10 minutes.
  7. Serve chicken and broccoli with sauce from the pan on top of coconut rice. Sprinkle with sesame seeds, green onion and/or pomegranate arils (optional).

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Sauce can be made up to 5 days in advance and stored in the refrigerator. It can also be frozen.
  • You can use white rice in place of brown, if you'd like. Reduce the water and coconut milk to 1/2 cup each and simmer for 15 minutes.
  • You can use frozen broccoli in place of fresh. If you don't have broccoli, you can substitute your favorite vegetable. Snap peas or thinly sliced carrots would be good!

Keywords: pomegranate ginger chicken, pomegranate chicken and broccoli

Find it online: https://livelytable.com/sticky-pomegranate-ginger-chicken/